This is a super simple recipe! I like to make it during spring because it combines the winter comfort of beets with the exciting freshness of pistachios! Plus it has goat cheese. Anything with goat cheese is great! The beet is definitely the main flavor, so this isn't a recipe for beet-haters by any means, but if you like them, you're sure to love it.

spring beet salad (serves four- we all know what happens when you eat too many beets!)

1 beet, scrubbed and trimmed leaves
olive oil to drizzle
1/4 cup shelled pistachios, chopped
1/4 cup crumbled goat cheese

Preheat your oven to 400 degrees. Begin to wrap the beet with aluminum foil, but drizzle with olive oil before closing completely. Place on a baking sheet and roast until easily pierced with a fork, about 45-60 minutes. Remove from the oven and let cool. Now you want to remove the peel from the beet. I always thought you had to peel with a knife, but my aunt recently taught me that actually just rubbing your fingers on the outside of the beet works just as well, and doesn't result in you cutting away half your beet! So... rub off the peel of the beet with your fingers and then slice the beet into 1/4 inch thick triangles. Divide between four serving bowls, sprinkle with the chopped pistachios and crumbled goat cheese, and drizzle with olive oil to finish!

aren't beets beautiful?!

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